For the last two weeks, I’ve been dragging myself out of bed at 6 am and going to that thing we call a job. For the two months before that, I relished in that luxurious thing called sleep until I was tired of it, every morning. That transition is quite challenging. It’s a hard time for teachers right now. If you see a teacher crying, it’s because they are mourning the loss of their seasonal romance and their love child, summer sleep. Give them a hug and remind them, it will all return …. some day.
Lucky for me, I am merely teaching summer school, which is easy compared to real school and ends at noon. By the time real school comes around I’ll be slightly ready. The transition was as gentle as it can be. Since I come home each day around 1, I try to use my afternoons to finish all the things I was supposed to do a month ago. But I’m struggling here. I made a flow chart to demonstrate my thought process. Sam said it would be funny, if it wasn’t so true.
(In front of my students, my handwriting is perfect)
In yesterday’s post-nap euphoria, I had a hankering for peanut butter chocolate treats. So I made these glorious almond butter balls. Is there anything better than almond butter (or any nut butter) and chocolate? I think not. Expect perhaps naps. We ate the whole batch while watching This is Forty. Now that I’ve been married for almost 10 years, I find this movie so hilarious. I roll with laughter at all the awkward dramatic parts. If you have not been married forever, you might find it depressing. But believe me, it’s funny. Especially when you’re enjoying almond butter balls.
Almond Butter Balls
1/4 Cup almond butter
2 Tablespoons coconut butter
2 Tablespoons honey
1 teaspoon vanilla
2- 3 Tablespoons almond flour
1/2 Cup chocolate chips
1 Tablespoon coconut oil
- In a food processor, combine almond butter, coconut butter, honey, vanilla, & 2 T almond
flour thoroughly. If it seems way too soft add 1 more Tablespoon of almond flour.
- Roll the mixture into very little balls and pop them in the freezer for 10 minutes.
- Melt chocolate & coconut oil in a double boiler or microwave. My double boiler is a ceramic
bowl sitting in a pan with 1 inch of water on medium heat, stirring often.
- Dip the balls in melted chocolate and set on waxed paper. I used 2 toothpicks to keep
dipping clean and easy.
- Store in the fridge until ready to eat. If you want to eat them right way, put in the freezer for